Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data

Segato, Severino; Merlanti, Roberta; Bisutti, Vittoria; Montanucci, Ludovica; Serva, Lorenzo; Lucatello, Lorena; Mirisola, Massimo; Contiero, Barbara; Conficoni, Daniele; Balzan, Stefania; Marchesini, Giorgio; Capolongo, Francesca

doi:10.1007/s00217-019-03332-x

Cited by 24 publications

(14 citation statements)

References 24 publications

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“…These findings are contradicted by Roshan et al (2017) who determined a lower range of colour intensity of 41–471 mAU for their selection of unifloral Australian honeys. Observed colour variations of the commercial samples may be due to either floral variation of Australian vegetation, or commercial treatments ( Segato et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Hunter

Ghildyal

D’Cunha

et al. 2021

Current Research in Food Science

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Honey is a supersaturated sugar solution produced from plant nectar, with its composition influenced by geographic and floral origins, and with several properties contributing to its health-related abilities. This study aimed to determine the bioactive composition, antioxidant characteristics, antibacterial activity, and physicochemical properties of commercial Australian honeys. In total, 42 commercial Australian honeys were selected, and categorised according to front-label descriptions. Honeys were analysed: quality (Hydroxymethylfurfural); colour (colour intensity, L*,a*,b* ); bioactive composition (phenolic, flavonoid, and carotenoid content); antioxidant characteristics (DPPH, CUPRAC, FRAP); antibacterial activity (MIC 50 ); physicochemical properties (pH, TSS, viscosity, a w ). Colour intensity correlated with each assessed bioactive compound and antioxidant characteristic ( p ≤ 0.001). MIC 50 ( S. aureus ) was associated with FRAP and a w , suggesting mechanisms of action for honey's antibacterial activity. Manuka-type honeys had higher colour intensity (1440 (98.5) mAU) than other categories ( p ≤ 0.05), and consistently higher bioactive and antioxidant properties. This provides the potential to inform antioxidant-related health outcomes.

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Section: Resultsmentioning

confidence: 99%

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Hunter

Ghildyal

D’Cunha

et al. 2021

Current Research in Food Science

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show abstract

“…The reliability of the FDA classi cation model was assessed by a leave one out cross-validation (SAS PROC DISCRIM). A confusion matrix was built throughout the results of the procedure and the classi cation performance was assessed using accuracy, precision, sensitivity, speci city and Matthews correlation coe cient (MCC), as reported in Segato, et al 32 .…”

Section: Discussionmentioning

confidence: 99%

Multivariate Modelling of Milk Fatty Acid Profile to Discriminate the Forages in Dairy Cows' Ration

Riuzzi

Davis

Lanza

et al. 2021

Preprint

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Although there are many studies on the importance of fatty acids (FA) in our diet and on the influence of cows’ diet on FA metabolism, only a few investigate their predictive capacity to discriminate the type, amount and conservation method of the dietary forages. This research quantitatifies differences in FA concentrations and, using a supervised factorial discriminant analysis (FDA), assesses which could be biomarkers when replacing maize silage with other silages, grass/lucerne hays or fresh grass. The statistical modelling identified three main clusters in milk FA profiles associated with silages, hays and fresh grass as dominant roughages. The main implication of a dairy cow feeding system based on poliphytic forages from permanent meadows is to enhance milk’s nutritional value thanks to an increase in beneficial FA belonging to omenga-3 polyunsaturated FA, conjugated linoleic acids and odd chain FA, compared to the use of maize silage from arable land. The study also identified a small but powerful and reliable pool of FA that can act as biomarkers to authenticate feeding systems: C16:1, C17:0, C18:0, C18:3n-3, C18:1 c-9, C18:1 t-11, C20:0.

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“…Italian researchers applied a low level of heat treatment (39 °C for 30 min) and overheating (55 °C for 24 h) on three types of honey. After recording their NIR spectra using a benchtop SMC instrument, the results showed distinctive characteristics of the three types of honey in terms of their respective spectral pattern, however, the low level heat treatment did not affect the spectra of the samples [ 70 ].…”

Section: Near Infrared (Nir) Spectroscopy: Historical Background Amentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

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Amid today’s stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

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Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data

Cited by 24 publications

References 24 publications

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Multivariate Modelling of Milk Fatty Acid Profile to Discriminate the Forages in Dairy Cows' Ration

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

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